您好，欢迎访问安徽省农业科学院 机构知识库！

Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

文献类型： 外文期刊

作者： Yan, Xinxin 1 ; Xie, Mingpeng 1 ; Hu, Zhonghai 2 ; Li, Jingjun 1 ; Zheng, Haibo 1 ; Xie, Ningning 3 ; Zhen, Zongyuan 1 ;

作者机构： 1.Anhui Sci & Technol Univ, Coll Food Engn, Chuzhou 233100, Peoples R China

2.Luan Longxiang Gourmet Poultry Co Ltd, Luan 237400, Peoples R China

3.Anhui Acad Agr Sci, Inst Agroprod Sci & Technol, Hefei 230031, Peoples R China

4.Anhui Engn Lab Funct Microorganisms & Fermented Fo, Hefei 230031, Peoples R China

5.Inst Funct Agr Food Sci & Technol Yangtze River De, Chuzhou 239000, Peoples R China

6.Anhui Prov Key Lab Funct Agr & Funct Food, Chuzhou 233100, Peoples R China

关键词： Gel properties; Salt-soluble protein; Low sodium; Response surface methodology; Synergistic analysis

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： This study explored the feasibility of partially substituting NaCl with MgCl2 in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing their secondary structure, microstructure, and water-distribution properties. The results showed that NaCl could be partially substituted by MgCl2, with the optimal preparation conditions: NaCl (0.83 mol/L), pH (7.3), MgCl2 (0.04 mol/L), heating temperature (79 degrees C), heating time (20 min), and solid-liquid ratio (1:3). Furthermore, the pH had a more significant impact on the gels' structure and characteristics than did NaCl concentration. Thus, our optimized method can reduce the usage of NaCl in the gel products while at the same time improving the characteristics of gel products under low-NaCl conditions by lowering pH, laying a solid theoretical foundation for producing low-NaCl protein gel products from goose meat.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：安徽省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台